INGREDIENTS
1 cup
Carrots
1 tsp
Garlic powder
2 tbsp
Jalapeno pickling, juice
1 tsp
Onion powder
3
slices Pickled jalapeno, slices
1 cup
Russet potatoes
1/2 cup
Water reserved from boiling carrots & potatoes
1 tbsp
Lemon juice
2 tbsp
Avocado oil
1/4 tsp
Cayenne pepper
1 tsp
Kosher salt
1/4 cup
Nutritional yeast
1/2 tsp
Paprika, powder